Sautéed Mushrooms and Pumpkin Rice
Ingredients:
1 pack shiitake mushroom
1 pack oyster mushroom
Cashews
Homemade chicken broth or (store bought)
Oil
Thyme
Scallion
Habanero chilli
Salt
All seasoning salt (simply organics)
Garlic power (simply organics)
Herbs de province (simply organic)
Black pepper
Cashews
Pumpkin rice:
Basmati rice
Pumpkin
Method:
Season both packs of mushrooms with seasoning listed above. Sprinkle evenly with all; seasoning salt, garlic, black pepper, herbs de province & salt. Add scallion, thyme and habanero chilli.
Heat oil in frying pan and add seasoned mushroom. Allow to brown and with a light Crisp. Then add a quarter to a half cup chicken broth and let it all simmer slowly.
Roast cashews in a pan lightly then add the mushrooms after. (Do not cook cashews)
Rice:
Boil pumpkin with skin (no seeds) until very soft.
Cook rice as directed.
Mash pumpkin until fairly smooth then add rice and mix well togethe